Uncured pork belly

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Can I cut up pork belly to add more fat to pork butt for sausage?
As mentioned it’s not a problem, but I will caution that belly is considered “soft “ fat not the same as back fat (hard fat) while it works in sausage just fine the belly fat will render easier and if not careful with the portion and cook temps you can have a greasy sausage, but will still taste great.
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